Tales from my kitchen: Guilty pleasures

Sunday 19 August 2007

Guilty pleasures

For the most part, our house eats very healthy. We ate our veggies and have vegetarian nights, we try not to fry very often, we don't buy prepackaged foods, and I try to buy organic as much as I can afford too. Also we don't often have sweets in the house, and if we do they are homemade (so at least I have to burn calories to make them...at least that is how I rationalize it). But of course every now and again, we get that urge for something that you know you shouldn't eat.

Ever since I read this post about fish and chips a few weeks back it is all I have been craving like you wouldn't believe. I added it to my menu planning a couple of times now and failed to produce. But I finally got around to my own version tonight! Of course I had to coordinate it with a gym day so I didn't feel too much guilt!

Beer battered Fish and Spicy Chips:

1 lb tilapia (or white fish of choice)
1 cup flour, plus extra for dredging
1 cup beer
1 egg white
salt and pepper
Oil for frying
4 large russet potatoes, cut into slices/wedges
cayenne pepper
Olive oil

Pre-heat oven to 425F. Line baking sheet with silpat (if you don't have one don't worry, just watch that chips don't stick).

Arrange potatoes on sheet in single layer and drizzle with olive oil. Sprinkle with salt and pepper and small amount of cayenne pepper (be careful not to add to much, but if you like it hot go for it!) Using hands toss to coat.

Bake in oven for approximately 45-60 minutes or until crisp, turning frequently.

In a skillet add oil, approximately 2 inches in depth, and heat.

Sprinkle fish with salt and pepper, dredge is flour and put aside.

Mix 1 cup flour, beer, salt and pepper. Put aside for 10 minutes. While waiting beat one egg white until peaks form. Gently fold into batter mixture.

Shake excess flour off of fish, and place into beer batter, coating well. Place in skillet with heated oil and fry until golden brown. Remove to paper towel lined plate.